Roasted Beet Borscht Borsch

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lb beet
• kosher salt & freshly ground black pepper
• 6 sprigs fresh thyme, divided
• 6 tablespoons extra virgin olive oil, divided
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, chopped
• 6 cups chicken stock, heated
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 granny smith apple, peeled
• 2 tablespoons chopped fresh dill
• sour cream, for garnish

Recipe

• 1 heat oven to 400 degrees.
• 2 scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil.
• 3 bake until the beets are tender, about 1 hour.
• 4 set aside.
• 5 when the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
• 6 in a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil.
• 7 put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes.
• 8 add the chicken stock and simmer until the vegetables are tender, about 20 minutes.
• 9 remove the thyme sprigs.
• 10 put the chopped beets into a blender and add the cooked vegetables and most of the stock.
• 11 blend until smooth, add more stock if the puree is too thick.
• 12 add the vinegar and honey; season with salt and pepper.
• 13 blend again to incorporate flavors.
• 14 borscht can be served hot or cold.
• 15 to make the garnish, grate the apple on the large holes of a box grater and mix in the dill.
• 16 serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.